Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year. 

In its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper. 

Variations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.  This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen. 

If you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you.

Step 1: Ingredients

Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.
  • 2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
  • 1/2 fresh onion
  • 4 cloves fresh garlic
  • 1 bunch fresh basil
  • 4 tablespoons extra virgin olive oil
  • sea salt and fresh ground pepper
  • Italian bread or baguette
This is a great recipe I also add 2Tbsp of balsamic vinegar to it
Is the balsamic vinegar a good taste in it ?
How many servings would this make.
<p>This is lovely recipe and i also try this</p>
<p>can u also add parsley to it too? if so how much should I put in? I will still put in the basil as it is instructed but want to know how much parseley if I do?</p>
Now I'm hungry!
In the previous step, you mentioned giving a light saut&eacute; to the onions to cut down on their harshness. This also applies to the garlic, as you can saut&eacute; it with the onions, or roast the garlic in the oven and use the roasted cloves in the recipe. In any case, YUM!
I like to top it off with a little feta cheese and then place under the broiler for another couple minutes before serving but this is a great recipe already!
Cannot wait to make this for Christmas Eve!
just made it for dinner tonight with pan fryed chicken breast
Adding a couple of sliced olive rounds to the topping will add that extra punch of saltiness that you crave. A slice of mozzarina torched on top will add variety to the platter of pre-dinner snacks.
This makes me really wish I liked raw tomatoes. ;(
It made my mouth water.
When ever my birthday comes aroung(and still is) my grandparents make me this with homemade garlic bread while I'm waiting for people/cake
I make this all the time, I also finely chop black &amp; green olives, (even a little mushroom), for a little more flavor. We also dip / brush each side of the bread with olive oil then melt provolone or mozzarella slices on them.<br> Quick and easy, and everybody loves it....
Also AMAZING if you have some fresh mozzarella on hand...add to the top of the bread before your topping. It's slippery, but SO worth it!
I must say,<br><br> After reading this instructable, my taste buds were tingling with excitement and I was drooling onto the floor. I have always adored Italian food especially Bruschetta. <br><br>Thanks for this amazing instructable.
Italian salsa!
Hallo there!<br /> what about a &quot;true Italian&quot; variation about this recipe?<br /> <br /> If you can exchuse me for my bad English, here's the hack: no onion (is not part of the original recipe), and, if you like the garlic but are scared about&nbsp;&quot;social issues&quot; with your breath, use only a bit of it chopped very small and left, with oil&nbsp;(not salt to avoid the tomato to&nbsp;&quot;steam too much&quot;) for an hour at least and, just before serving, rub garli OVER toasted bread dosing &quot;your flavor&quot;... you'll be delighted!<br /> <br />
I love Bruschetta! 5*&nbsp;
Oh this looks absolutely scrumptious, whether with an Italian meal or whatever (like Mexican) <div id="refHTML">&nbsp;</div>
Lovely stuff, I like these things.<br /> I wonder about the garlic though, rubbing the bread gives you &quot;subtle&quot;, but it will be masked by the &quot;strong&quot; in the topping - why both?<br /> <br /> L<br />
Nice &quot;ible&quot; and nice pics to !&nbsp;they look absolutly delish !&nbsp; We do a variation on this using torpedo rolls (small oblong hard rolls) and more of a salsa like topping (all of your ingrediants but with peppers of various heat levels)
Those look delicious. Nothing beats raw garlic and onions! :D<br />
Tasty and beautiful photos... <br /> <br /> I plan to make bruschetta every time I get a baguette, I always make some monstrous amalgamation of Bruschetta and baguette pizzas that seems to get hotter than the sun in the course of cooking... <br /> <br /> Though I love making up the sauces for such things, writing them down or replication is always impossible though<br />

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